4Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.

5Split each cake layer horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store covered in refrigerator.

Expert Tips

Split the layers by pulling a piece of unflavored dental floss horizontally through the middle of the layer, moving floss in a back-and-forth motion.

Skip the dipped strawberries and just serve a fresh strawberry with each cake serving.

If using oil rather than shortening when making dipped strawberries, garnish the cake just before serving. The coating made with oil will soften quickly.